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Butter Chicken

Ingredients

Main pot

396g canned tomatoes
5-6 cloves garlic
2t minced ginger
1t turmeric
1t cayenne pepper
1t smoked paprika
1t kosher salt
1t garam masala
1t ground cumin
1/4t ghost pepper powder
1lb boneless chicken (whatever)

Sauce finishing

120g heavy cream
113g (usually 1 stick) butter
1t garam masala
chopped cilantro for garnish

Procedure

Everything goes into the instant pot, except the stuff for sauce finishing.
Cook 10min on high. Allow to release pressure naturally for 10min, then vent manually.
Open pot, remove chicken.
Use an immersion blender to reduce the rest of the stuff in the pot to a sauce.
Add the "Sauce finishing" ingredients above and stir until incorporated.
Remove half the sauce to the refrigerator (or freeze) and use for something else.
Serve the other half the sauce over the chicken you removed, with rice, if you want.

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